Cola Chicken Wings

Soak the chicken wings in cold water for 10 minutes. Remove them from the water, then gently press around the bones, joints, and visible tendons to release any trapped dark liquid.

Transfer the wings to fresh cold water and soak for another 40 minutes to help reduce any unwanted odor.

Drain and pat thoroughly dry with paper towels.

Add 30 ml of Chinese cooking wine and 1/4 teaspoon of salt. Massage the seasonings evenly into the wings, then leave them to marinate for 30 minutes.

After marinating, pat the surface of the wings dry again with paper towels. Set aside.

Heat a frying pan over medium heat, then add a small amount of cooking oil. Once the oil is hot, place the wings in the pan skin-side down.

Reduce the heat to low and cook for 3 minutes. Turn the wings over, add the ginger slices, and cook for another 2 minutes over low heat until fragrant.

Pour off any excess oil. Add 1 teaspoon of Chinese cooking wine, 2 teaspoons of light soy sauce, and 250 ml of cola.

Bring the liquid to a boil over high heat and skim off any foam that rises to the surface. Cover the pan, reduce the heat to low, and simmer for 15 minutes.

Remove the lid and increase the heat to high. Cook until the sauce has reduced and become thick and glossy, stirring or turning the wings occasionally to coat them evenly.

Transfer the wings to a serving plate.